minutes.
Combine ground beef, chorizo, onion, bacon, egg, garlic, cilantro
in a dry skilet on med heat, toast all the dry spices until fragrant. Let come to room temp then mix with garlic and pork. Season with salt and pepper. make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check the seasoning.
Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes,
o brown. Add garlic, ground beef, chorizo and spices. Cook for 8
Combine beef chuck, chorizo, garlic, vinegar, and soy sauce
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture; cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
Cook on High until flavors have blended, 3 to 4 hours.
ogether the ground sirloin and chorizo using your hands.
Set
ink throughout.
Add a burger to each bun, garnish as
Heat oil in a saucepan over high heat. Cook chorizo for 5 mins, or until browned. Add onion and cook for 5 mins, stirring, until soft. Add steak and cook for 5 mins, or until browned. Stir in pepper and cook for 1 min. Add beans, tomato puree and 2 cups water. Simmer, covered, for 15 mins.
Add potatoes and cook for 20 mins, or until steak is cooked through and potatoes are tender. Stir in paprika and season to taste. Serve with tortillas.
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
eat. Cook and stir ground beef, chorizo, and onion until meat is
killet over medium heat. Add chorizo; cook and stir until browned
In a large skillet, cook the beef, chorizo, onion, and taco seasoning over medium heat until meat is no longer pink, drain.
Spread the beans into a greased 13x9x2-inch baking dish. Layer with the meat mixture, cheese, salsa, and ripe olives. Cover and bake at 350 for 20-25 minutes or until heated through.
Spread gucamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.
Mix beef cubes and recipe #458575.
Peel and cube
Brown hamburger and onion in 10-inch skillet.
Add bouillon, dry mustard, rice and water.
Simmer about 25 minutes or until water is absorbed.
Stir in green pepper and tomato.
Sprinkle cheese on top.
Cover, turn off heat and let stand 2 to 3 minutes. Instead of ground beef, turkey burger may be used.
Quick and easy!
Put beef in slow-cooking pot.
Combine remaining ingredients and pour over meat.
Cover tightly and cook at \"low\" for 8 to 10 hours; on \"high\" for 4 to 5 hours.
Add 1 tablespoon Kitchen Bouquet to darken gravy, if you wish.
Makes 4 to 6 servings.
Place dried beef circle on bottom of baking dish (ungreased). Place one chicken breast on each mound and cover with sour cream and mushroom soup that has been mixed together.
Bake at 275\u00b0 for 3 hours.
I use 2 circles of dried beef and this recipe seems to appeal to hearty appetites.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Combine all ingredients into a large Ziploc bag, shake well to mix dry spices into liquids.
Add beef strips (this recipe will easily marinate up to 5 lbs of beef strips). Refrigerate for a minimum of 2hrs but best if left for up to 12hrs.
Pat dry with cloth or paper towel and place into dehydrator for roughly 8-12hrs.
tand 30 minutes.
Chorizo-Chile Burger.
In large skillet over